Creamy Chicken Soup

STOCK
1 chicken
8 cups low sodium chicken stock (OXO)
rosemary few sprigs or 1tsp dried
Thyme few sprigs or 1tsp dried
1 clove garlic sliced
1 carrot, cut into chunks
2 ribs celery, cut into chunks
1 small onion, coarsely chopped (no need to peel)
1/4 tsp black pepper

SOUP
1 tbsp oil
2 shallots, minced
1 carrot, diced
6 Spring onions, thinly sliced
6 tbsp flour
6 cups of chicken broth made according to above amounts
1 cup frozen peas
3 cups diced chicken breast
1 cup elmlea
salt and pepper

Remove as much skin and obvious fat from the chicken as possible.

In a large stockpot, combine the chicken with the broth, sprigs of rosemary and thyme, garlic, carrot chunks, celery chunks, onion and black pepper.

Bring to a boil.

Reduce heat to medium low and simmer for 1 hour.

Strain the broth into a bowl; cover and refrigerate.

Chop the cooked chicken and cover and refrigerate.

When the broth has cooled, skim the excess fat off the top.

Measure out 6 cups for the soup and store the rest in the fridge or freezer.
Measure out 3 cups of the diced chicken meat and leave the rest in the fridge.

In a large saucepan, put 1 tbsp oil. Add minced shallot, diced celery and diced carrot. Saute for about 6 minutes. Add the Spring Onions and saute for another minute.

Stir in the flour until well blended. Add the 6 cups reserved chicken broth. Cook, stirring frequently, until the vegetables are just tender (about 10 minutes).

Add the peas and chicken, continue cooking for another 5 minutes. Stir in the heavy cream.

Taste and add salt and pepper as needed.

Number of Servings: 6

Recipe submitted by SparkPeople user WAHZOE.